Ingredients

The following ingredients have 4 Servings
  • 3-½ cups water (800 ml; use 5 cups water for spaghetti noodles)
  • 0.5 lb cassava pasta (1 small box (250 g))
  • 1 teaspoon sea salt

Instruction

  • Add water and sea salt to the Instant Pot's inner pot. Add pasta. (No need to stir.)
  • Put the lid on, lock and seal. Press the "Manual/Pressure" button, and cook at HIGH pressure.
  • Using the "-" button, adjust the time to 1 minute (or 0 minutes for orzo).
  • The Instant Pot will take 5 to 7 minutes to come to pressure.
  • Once the timer sounds, natural release of steam will begin. Allow 10 minutes for this natural release. (Set a timer so you don't forget.) During this time the pasta will continue to cook.
  • After 10 minutes, use the Quick Release Method to open the seal and carefully release the remaining pressure. Open the lid, stir the pasta and strain. For spaghetti: Immediately drain and rinse with cold water. (Recipes often recommend you reserve 1/4 to 1/2 cup of the starchy cooking liquid to add to your pasta sauce/mix-ins. Accordingly, pour some of the liquid into a small dish or retain [eyeball it] some with the noodles. Do not fully strain and rinse pasta unless you're planning to make a cold pasta salad or using the Spaghetti.) The photo below shows pasta right after removing the lid, before straining.
  • Don’t leave the pressure to release for any longer than 10 minutes, as the pasta will keep cooking.
  • Serve, topped with sauce or favorite pasta toppings. If you wish, first stir in a couple tablespoons of olive oil or other ancestral fat of choice.